Thymol is a natural volatile monoterpenoid phenol that is the main active ingredient of oil
extracted from species Thymus vulgaris L., commonly known as thyme, and other plants …

The increase of resistant bacteria puts a huge pressure on the antimicrobials in current use.
Antimicrobial resistance (AMR) results from antibiotic misuse and abuse over many years …

Most of the scientific studies and innovations in food packaging have focused on the
inhibition or prevention of microbial growth as well as avoiding further microbial …

Essential oils (EOs) are complex mixtures of low molecular weight compounds extracted
from plants by steam distillation and various solvents. Terpenoids and phenylpropanoids are …

Novel food packaging technologies arose as a result of consumer's desire for convenient,
ready to eat, tasty and mild processed food products with extended shelf life and maintained …

Herbs and spices containing essential oils (EOs) in the range of 0.05–0.1% have
demonstrated activity against pathogens, such as Salmonella typhimurium, Escherichia coli …

Active antimicrobial packaging interacts with packaged food and headspace to reduce,
retard, or even inhibit the growth of spoilage and pathogenic microorganisms. Sachets and …

Since the middle ages, essential oils have been widely used for bactericidal, virucidal,
fungicidal, antiparasitical, insecticidal, medicinal and cosmetic applications, especially …

Natural aldehydes, such as cinnamaldehyde, can be used to modify the properties of
chitosan-based materials by covalent cross-linking the chitosan molecules. Due to the non …

The antimicrobial effectiveness of essential oils (EOs) against many foodborne
microorganisms when applied by direct contact has been extensively demonstrated …